Pumpkin Crumble Cheesecake

This Pumpkin Cheesecake combines the best of both worlds: a rich, velvety cheesecake filling and a buttery, crumbly shortcrust. The base and top are made from a lightly sweetened, grated dough that bakes into a delicate, golden crumble, while the filling is smooth, creamy, and subtly spiced with pumpkin and cinnamon.

Perfect for autumn gatherings, cozy afternoons, or holiday dessert tables, this cake is easy to slice and beautifully layered. The natural sweetness of pumpkin pairs wonderfully with the tang of cream cheese, creating a moist, flavorful bite every time. It’s an approachable, elegant dessert that’s both comforting and impressive—ideal for sharing or enjoying with a cup of coffee or tea.

Ingredients

Dough:

- 120 g cake flour

- 3 g baking powder

- 15 g brown sugar

- 60g g cold butter, cubed

- egg yolk (save the white for later)

Pumpkin Cheesecake Filling:

- 250 g cream cheese, room temperature

- 150 g steamed pumpkin or pumpkin purée

- 50 g sugar

- 20 g cornstarch

- 2 eggs + 1 extra egg white

- Pinch of cinnamon (optional)

Instructions

1. Prepare the Dough

- In a large bowl, mix flour, baking powder and sugar.

- Add cold butter cubes and rub into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.

- Add egg yolks and quickly bring the dough together—do not overknead.

- Wrap the dough in cling film and refrigerate for 1 hour.

2. Make the Cheesecake Filling

- In a bowl, mix cream cheese with sugar until smooth.

- Add the eggs and 1 egg white, mixing one at a time.

- Add the pumpkin purée, cornstarch, and cinnamon.

- Blend or whisk until the mixture is completely smooth.

3. Assemble

- Line a 6-inch (15 cm) square tin with baking paper.

- Preheat the oven to 180°C (356°F), top–bottom heat.

- Grate the chilled dough on a coarse grater.

- Spread half of the grated dough into the tin and gently press to form the base.

- Pour in the cheesecake filling.

- Sprinkle the remaining grated dough evenly over the top.

4. Bake

- Bake for 40–45 minutes, until the top is lightly golden and the cheesecake is set in the center.

- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes.

- Remove and cool completely on a wire rack before slicing.

Read More

Murzynek z Serem – Classic Polish Chocolate Cake with Sweet Cheese

Murzynek z serem is a beloved Polish chocolate cake that combines rich, moist chocolate sponge with a sweet, creamy cheese layer. The chocolate part is deep, while the cheese layer adds a soft, slightly tangy contrast, making every bite irresistible.

This cake is perfect for family gatherings, afternoon tea, or as a cozy homemade treat. It’s simple to make but looks impressive, with the marbled or layered effect giving it a traditional Polish touch.

Ingredients (12 × 20 cm pan)

Chocolate Cake:

- 2 large eggs, room temperature

- 80 g brown sugar 

- 80 g butter

- 50 g milk

- 120 g cake flour

- 35 g cocoa powder

- 6 g baking powder

- 1 tsp vanilla extract (optional)

Cheesecake:

- 250 g cream cheese (or twaróg, very smooth)

- 1 egg 

- 40 g sugar

- 1 tsp vanilla sugar (optional)

Instructions

1. Make the Chocolate Base

- In a saucepan, melt the butter, sugar, milk, and cocoa together.

- Heat gently until smooth and glossy.

- Set aside to cool until warm (not hot).

- This step is key — it’s what makes murzynek taste like murzynek.

2. Cheesecake Mixture

- Mix cream cheese with sugar until smooth.

- Add the egg and vanilla; mix just until combined.

- Set aside.

3. Finish the Batter

- Preheat oven to 170°C (top & bottom heat).

- Line a 12 × 20 cm pan with parchment.

- Add eggs to the cooled chocolate mixture, one at a time, mixing well.

- Sift in flour and baking powder; mix until just combined.

4. Assemble

- Pour chocolate batter into the pan.

- Spoon cheesecake mixture on top (make spots).

5. Bake

- Bake 40–45 minutes, until a skewer comes out with moist crumbs (not dry).

- Cool completely — murzynek tastes best the next day.

Read More

Simple Seaweed Egg Drop Soup

This light and nutritious seaweed egg drop soup is a perfect starter or quick meal. Fresh or frozen seaweed adds a subtle ocean flavor and nutrients, while egg ribbons create a silky texture that’s comforting and elegant. Ready in just 10 minutes, this soup is naturally low in calories, gluten-free, and perfect for a cozy lunch or a warming appetizer.

You can keep it simple or add soft tofu, goji berries, and spring onion for extra texture and flavor. A dash of sesame oil at the end gives it a fragrant, nutty finish.

Ingredients (2–3 servings)

- 30–50 g fresh frozen seaweed (wakame / sea lettuce type)

- 2–3 thin slices of fresh ginger

- 2 eggs, lightly beaten

- 500 ml water or light chicken stock

- ½ tsp salt, or to taste

- ¼ tsp white pepper

- ½ tsp sesame oil

Optional:

- ½ tsp chicken powder

- A few goji berries

- Chopped spring onion

- Soft tofu cubes

Instructions:

1. Prepare the seaweed

- Thaw seaweed quickly in cold water (1–2 minutes).

- Rinse well and squeeze gently to remove excess water.

- Cut into bite-size pieces if long.

2. Make the soup base

- Bring water or stock to a gentle boil.

- Add ginger and simmer 2-3 minutes. Remove ginger slices or leave them in.

- Add seaweed and simmer 1–2 minutes only (do not overcook — fresh seaweed gets slimy).

3. Season

- Add salt (and chicken powder if using) and white pepper.

- Taste first — fresh seaweed is naturally salty.

4. Add egg

- Lower heat to gentle simmer.

- Slowly drizzle in beaten egg while stirring lightly to form egg ribbons.

5. Finish

- Turn off heat.

- Add sesame oil.

- Garnish if desired.

Read More

Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Read More

Pumpkin Kopytka – Soft Polish Dumplings

These pumpkin kopytka are a warm, autumn-inspired twist on a traditional Polish comfort food I grew up with. Classic kopytka are made with potatoes, but adding pumpkin gives them a beautiful color, a subtle sweetness, and an even softer, more delicate texture.

They’re incredibly simple to make with just a few basic ingredients, yet the result is something truly special—soft, pillowy dumplings that melt in your mouth. You can serve them the traditional way with butter and toasted breadcrumbs, or go for a sweeter version with a sprinkle of sugar and cinnamon.

This is the kind of dish that feels like home—perfect for cozy days, family meals, or introducing a little bit of Polish cuisine with a seasonal twist.

Ingredients:

- 300 g pumpkin puree (very thick and well reduced)

- 1 egg

- 260 g all-purpose flour

- ½ teaspoon salt

- Optional: a pinch of nutmeg

Instructions:

1. Prepare the Pumpkin Puree

- Roast or steam the pumpkin until very soft.

- Blend until smooth, then cook off excess moisture if needed.

- The puree must be very thick, not watery.

2. Make the Dough

- In a bowl, combine the pumpkin puree, egg, salt, and nutmeg (if using).

- Mix well, then gradually add the flour.

3. Knead

- Knead gently until you get a soft, slightly elastic dough.

- Do not add too much flour — less flour means lighter, more tender kopytka.

4. Shape the Kopytka

- Divide the dough into portions.

- Roll each portion into a log, lightly flatten it, and cut into diamond-shaped pieces.

5. Cook

- Bring a large pot of salted water to a boil.

- Add the kopytka in batches.

- Cook for 1½–2 minutes after they float to the surface.

- Remove with a slotted spoon.

6. Serving Suggestions

- Classic: butter and toasted breadcrumbs

- Savory: sage butter and Parmesan cheese

- Main dish: with mushroom or cream sauce

- Sweet version: butter, sugar, and cinnamon (if the pumpkin is sweet)

Tips

- Watery pumpkin puree = sticky dough. It’s better to reduce the puree than to add extra flour.

- You may add 1–2 tablespoons potato starch if the dough is hard to handle.

- Kopytka freeze very well (freeze uncooked on a tray).

Read More